Classic Panna Cotta

Published July 1, 2000.

Why this recipe works:

Our mission in developing a panna cotta recipe was to find the correct proportions for the simple ingredients and the most effective way to deal with the gelatin that thickens the dessert. Because cream gave the panna cotta a rich mouthfeel and a creamier, more rounded flavor, we concurred… read more

Our mission in developing a panna cotta recipe was to find the correct proportions for the simple ingredients and the most effective way to deal with the gelatin that thickens the dessert. Because cream gave the panna cotta a rich mouthfeel and a creamier, more rounded flavor, we concurred with those panna cotta recipes that favored a heavier proportion of cream to milk. The amount of sugar called for was straightforward—enough to sweeten our concoction without making it too sweet. For a flavor accent, we added vanilla and found that a vanilla bean contributed a richer flavor than did vanilla extract.

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Serves 8

Serve panna cotta very cold with strawberry or raspberry sauce or lightly sweetened berries. Though traditionally unmolded, panna cotta may be chilled and served in wine glasses and sauced on top. If you would like to make the panna cotta a day ahead, decrease the gelatin to 2 5/8 teaspoons (2½ teaspoons plus 1/8 teaspoon), and chill the filled wine glasses or ramekins for 18 to 24 hours.

Ingredients

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